These chicken breasts have such a rich flavor from the currant and apple
glaze that you would never guess they are low in fat—only 3 grams per


1/3 C. apple juice
3 T. currant jelly
1 tsp. cornstarch
1/4 tsp. salt
1/8 tsp. dried marjoram, crushed
6 chicken breast halves (about 2 1/4 lb. total)

For sauce, in a small saucepan combine apple juice, jelly, cornstarch,
and salt. Cook and stir until mixture boils. Cook and stir 2 minutes
more. Stir in marjoram.

Skin chicken. Grill chicken, bone side up, on an uncovered grill
directly over medium coals for 15 minutes. Turn chicken and brush with
sauce; grill for 20 to 30 minutes more or until chicken is tender and no
longer pink. Brush with additional sauce before serving. Makes 6

To grill by indirect heat: Arrange preheated coals around a drip pan in
a covered grill. Test for medium heat above pan. Place chicken, bone
side down, on grill over drip pan. Cover and grill for 50 to 60 minutes
or until chicken is tender and no longer pink, brushing occasionally
with sauce during the last 20 minutes of grilling.

B-man :wink: